Tuna Jambalaya with Barley
|Canola oil||2 Tablespoon|
|Onions||2 , halved and sliced|
|Garlic||3 Clove (15 gm), finely chopped|
|Eggplant||1 Pound, cubed|
|Sliced mushrooms||4 Ounce|
|Fresh dill||2 Tablespoon|
|Dried basil||1⁄2 Teaspoon|
|Canned diced tomatoes||14 Ounce|
|Fish stock||2 Cup (32 tbs)|
|Quick-cooking barley||1 Cup (16 tbs)|
|Tuna||1 Pound, cut into 1-inch cubes|
1. In a 4-quart saucepan, heat oil, add onion and garlic and sautÃ© until brown and soft.
2. Add eggplant, mushrooms, dill, basil and cook for another 4 minutes, until vegetables are tender.
3. Add tomatoes, stock, barley, bring to a boil and simmer for another 30 minutes, until barley are soft.
4. Add tuna cubes over the mixture, cover and cook for another 5 minutes, until fish is cooked.
5. Serve hot.